Fire up the grill and prepare these Grilled Lobster Tails with Garlic Herb Butter. It’s the summer meal you’ve been missing. Enjoy with corn on the cob, coleslaw or a side salad.
Summer just isn’t summer without grilled lobster!
I saw my first grilled lobster on Cape Cod one summer when my college roommate’s dad grilled whole lobsters with Ritz cracker stuffing. Wow!
Luckily, you don’t have to live in lobster country or cook live lobsters to make these grilled tails with garlic and herb butter. Once you try it, you’ll find that it’s very similar to grilling king prawns on the barbie!
The only way to buy lobster tails is frozen!
I’ve been told by a reliable source in Boston that it’s even illegal to sell fresh lobster tails in Massachusetts and pretty much everywhere else.
That means you domestic chefs are in luck! If you can’t find them at your local supermarket, you can order them online and have them shipped.
I could only find small ones (4oz each) at my local market, but when you order them you can usually buy a variety of sizes. For the 4 ounce tails you will need 2 per person. A twin pack (two 4 ounce cocks) that cost me $20.00; that’s $40.00 for two, well worth the investment for a special meal, but prices vary.
- Lobster online
- lobsters everywhere
- Maine Lobster Now
Butterfly your lobster tails for grilling
My favorite way to prepare lobster tails for grilling is to smash them. To do this, take kitchen scissors or a knife and make a lengthwise slit down the middle of the hard side of the shell, but go no further than the beginning of the fanned part of the tail.
Using a knife, cut the meat along the same cutting line as the shell, being careful not to cut all the way through the lobster.
For the butterfly, carefully open the shell like a book, keeping the back of the meat attached to the bottom shell, and brush the meat with olive oil, salt, and pepper.
How to set up the grill for lobster tails
Here is the best way to set up the lobster tail grill:
- heat a gas grill (direct heat) to 350° to 400°F.
- For a charcoal grilllet the coals burn for about 10 minutes, keeping a cooler zone of indirect heat ready if the fire gets too hot.
Here’s a guide on how to choose the best grill, whether you’re looking for a charcoal or gas grill on the market.
How long do you grill lobster tails on the grill?
- For small (4 ounce) tails, grill for a total of about 8 minutes, turning 5 minutes after grilling the first side.
- Add a few more minutes for larger cocks. You’ll know when the lobster is done when the meat is opaque and firm and a thermometer inserted into the center of a tail reads 135°F to 140°F.
What to serve with grilled lobster tails
Classic pairings with lobster include corn on the cob, coleslaw, and potato chips, but any of your favorite summer salads like potato salad, green salad, or pasta salad would also work well. If you’re in the mood, make some cornbread, too, and don’t forget to add extra lemon wedges to the platter.
More Amazing Lobster Recipes
- Classic New England lobster rolls
- Grilled lobster tail with brown butter sauce
- Lobster and Grilled Corn Panzanella
- How to cook and eat lobster
- New England Cioppino
Grilled lobster tails
This recipe serves 2 people and calls for 4 (4 ounces each) frozen lobster tails. You can also buy 2 larger cocks for 2 servings of 7 to 8 ounces each.
ingredients
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4 (4 ounce) frozen lobster tails
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6 tablespoon unsalted butterto cut in pieces
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1 clove of garlicchopped
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1/4 Cup dry White wine
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2 tablespoon chiveschopped
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2 tablespoon parsley, chopped
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2 tablespoon olive oil
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1/4 teaspoon Salt
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1/8 teaspoon black pepper
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lemon slicesTo serve
method
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Defrost the lobster tails:
Place the frozen tails in the refrigerator overnight. To thaw same day, place tails in a sealed plastic bag and soak in cold water for 30 to 45 minutes until completely thawed.
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Preheat grill:
Preheat a gas grill (direct heat) to 350°F to 400°F. On a charcoal grill, allow the coals to burn for about 10 minutes, maintaining a cooler zone of indirect heat if the fire gets too hot and it looks like the tails might be on fire.
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Prepare herb butter:
In a small saucepan over medium heat, melt the butter. Add the garlic and cook until fragrant, about 1 minute. Stir in the wine, chives, and parsley.
Remove from heat and set aside 1/4 cup of the herb butter to drizzle over the cooked lobsters when ready to serve.
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Butterfly the Lobster Tails:
Using kitchen scissors or a sharp knife, cut a slit down the center of the hard shell to the tail (don’t cut all the way through). Use a knife to cut the meat along the same path as the shell cutting line, being careful not to cut all the way through the lobster. Carefully open the shell like a book, keeping the back of the meat attached to the bottom shell.
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Grilling lobster tails:
Brush the flesh side of the tails with olive oil. Season with salt and pepper. Using tongs, place the tails meat-side down on the grill, close the lid, and grill for about 5 minutes.
Open the lid and use tongs to turn the tails over. Use a pastry brush to brush the lobster meat with the herb butter from the saucepan, close the lid and cook an additional 3 to 4 minutes or until a thermometer inserted into the center of the tail reads 135°F to 140°F.
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Serve lobster tails:
Transfer the lobster tails to a serving platter or individual plates and drizzle with the reserved 1/4 cup garlic herb butter. Serve with lemon wedges.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 875 | calories |
| 54g | Fat |
| 40g | carbohydrates |
| 64g | protein |
